Dawn's Recipes
I LOVE to cook, bake and of course EAT! My family made it fun to cook over the years as they were willing to try anything. I started my blog to organize and share my favorite recipes. I have a life time of recipes to try so stay posted for the next keeper! Please comment good or bad as I would love to hear from you.
Tuesday, June 18, 2024
Steak (sous vide) Tenderloin Filet
Friday, April 19, 2024
Chicken Souvlaki Recipe
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Darn, I ate the whole thing before I realized I forgot to add the olives. We ate the leftovers the next day so I remembered to add them the second time! So good! |
INGREDIENTS:
- Marinade:
- 3 cloves
garlic, minced (I use a garlic press)
1 tsp lemon zest
1/3 cup fresh lemon juice
- 3 tablespoons
olive oil
- 1 tablespoon
dried oregano
- 1 teaspoon
honey
- 3/4 teaspoon
kosher salt
- 1/2 teaspoon
freshly ground black pepper
- 1 1/2 pounds
boneless, skinless chicken breasts
- 6 skewers (if using wooding skewers soak in water before grilling)
- Vegetable oil (use to oil the grill grates before grilling)
- 2 medium plum tomatoes, thinly sliced
- 1/2 medium English cucumber, thinly sliced
- 1/4 small red onion, thinly sliced
- 1/3 cup
pitted kalamata olives (about 12), cut in half lengthwise
- 4 mini naan (brand I like is Stonefire). Original recipe calls for pita but I love the soft naan so much better. The mini Naan are a perfect size and fit into toaster.
- Tzatziki sauce (store-bought or homemade), for serving
INSTRUCTIONS
- Prepare the marinade, add garlic, zest, lemon juice, olive oil, oregano, honey, kosher salt and pepper to gallon zip-top bag. Seal the bag and massage to combine.
- Cut boneless skinless chicken breasts into 1-inch pieces. Add the chicken to the marinade. Seal the bag and massage the chicken to coat in the marinade. Marinate for at least 30 minutes at room temperature or refrigerate for up to 3 hours. (If I have time I like to refrigerate for 3 hours)
- Prepare the grill for medium-high, direct heat.On a large platter arrange sliced tomatoes, cucumber, red onion kalamata olives and Naan (I like to quickly heat pita right before serving) leaving the other side empty for the chicken.
- Thread the chicken onto the skewers, 6 to 7 pieces per skewer. Place the skewers on a rimmed baking sheet. Discard the marinade.
- When the grill is ready, oil the grill grates with a paper towel dipped in vegetable oil. Place the skewers on the grill in a single layer. Cover and grill until grill marks form and the chicken easily releases from the grill, 4 to 5 minutes. Flip the skewers and grill until the chicken is cooked through and registers 165°F on an instant-read thermometer, 4 to 5 minutes more. Transfer the skewers to the platter.Naan can be warmed on the grill or toasted in Toaster until warm through. You don't have to toast long just enough to warm. You just want them warm and soft.To serve, top each Naan with chicken, tomatoes, cucumber, onion, olives and a generous spoonful of tzatziki sauce.Recipe source: The Kitchn where you'll find so many wonderful recipes.
Monday, October 23, 2023
Pesto (Small Batch)
Wednesday, September 27, 2023
Apple Caramel Dip
You can use toffee bits with or without chocolate. |
1 pkg (8oz) cream cheese, softened
1/2cup brown sugar1/2 cup caramel sauce (I used Mrs. Richardson's Caramel)
1/4 cup chopped walnuts, pecans or peanuts (optional)
apples, sliced
1. Beat the softened cream cheese with brown sugar until smooth. Spread onto a small to medium serving dish (with sides). I used a 3 cup Pyrex glass dish.
3. Sprinkle the nuts and toffee bits all over the top. Serve with sliced apples for dipping. Can be made a day ahead, refrigerate until ready to serve.
Tuesday, September 5, 2023
Strawberry Popsicles
YIELD: 5-6 POPSICLES depending of popsicle mold size
My daughter, granddaughter and I went strawberry picking this last June. My granddaughter enjoyed eating them more than she did picking. There really is nothing better than a fresh picked strawberry but you can only eat so many before you end up freezing the rest. Which isn't a bad thing because I use the frozen berries to make a compote to go over yogurt, add them to smoothies and to make these delicious strawberry Popsicles. I make then often as my Granddaughter LOVES them. I've run out of the fresh frozen berries so now just use the bagged frozen strawberries from the grocery store and they're still delicious. Summer is winding down so the popsicle molds will soon get put away until next summer when we'll pick even more strawberries!
Recipe courtesy of Homemade in the Kitchen |
https://www.chocolatemoosey.com/strawberry-popsicles-small-batch/ |
INGREDIENTS
- 2 cups (8 ounces) ripe strawberries or frozen strawberries (thaw first)
- 1/4 cup sugar
- 1/4 cup water
- 2 tablespoons lemon juice
INSTRUCTIONS
- Add strawberries, sugar, water, and lemon juice to a blender. Blend until smooth.
- Transfer the mixture to popsicle molds. Freeze until firm. (use paper cups with popsicle sticks if you don't have popsicle mods)
*Best made with freshly picked strawberries in season but are still delicious with ripe or frozen strawberries.
*Don’t reduce the sugar, in addition to sweetening the pops, sugar lowers the freezing point and reduces ice crystals, ensuring you have a popsicle “soft” enough to bite into without breaking your teeth on an ice cube.
*To loosen popsicles, run mold under lukewarm water for a minute or so. Be careful you don’t get water inside the mold!
After a minute under running water, twist carefully and pull the popsicles out of their molds.